Cream Of Broccoli Soup With Burnt Garlic And Orange

4 from 6 votes

This Cream of Broccoli soup with burnt Garlic and Orange is perfect, either you serve it hot with your favorite bread or sip it cold as is, it taste heaven. Instead of cream, I used low fat milk which makes the soup light and healthy.
As broccoli after blending has a thick creamy texture, adding milk instead of cream will keep the broccoli flavor intact making it light on your tummy. You will be mesmerized with the rustic aroma of broccoli sauted in butter with garlic and herbs. A tinch of burnt garlic and orange dressing on the top will make this soup a pure delight to your taste buds.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 1 cup Broccoli florets
  • 5-6 garlic cloves finely chopped
  • 2 shallots roughly chopped
  • 1 cup low fat milk
  • 2 tbsp fresh orange juice
  • ¼ tbs orange zest
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter at room temperature
  • 1 ½ tbs oregano
  • ½ tbs freshly ground pepper or more as per taste
  • 1 cup vegetable stock Optional
  • Salt


  • Wash the broccoli florets in warm water nicely
  • Now heat the pan and put butter in that, immediately add 1 spoon of olive oil inorder to prevent butter from burning
  • Now put garlic and once they start turning golden, take out half a spoon from the pan and keep it aside
  • Add shallots now
  • Let it cook for 2-3 mins, then add broccoli florets
  • Cook for 5 mins covering the lid, to soften the broccoli. Due to lid, all the flavours of garlic and shallots will be infused in broccoli
  • Put some salt and oregano
  • Now let it cook for another 2 mins and put off the gas
  • Once the broccoli cools down
  • Put it in a blender, add milk and blend well into a thick creamy mixture
  • Pour the mixture in the same pan & boil for 2-3 mins
  • Sprinkle some pepper – salt and stir wel
  • If you see its getting too thick you can add vegetable stock or warm water.
  • Meanwhile, in a small bowl take orange juice, extra virgin olive oil, burnt garlic that we kept aside and mix it well with some oregano and pinch of salt and mix well
  • Since your dressing is ready, you can now start serving your soup
  • Take 4 bowls of your choice and Pour equal amount of soup in each bowl
  • Now put 1/2 teaspoon of dressing in each bowl and serve hot or cold as per your choice.
  • This dressing is multipurpose; you can also make your favorite salad with this Orange and burnt garlic dressing.


1. If you dont have shallouts, you can use onions
2. The burnts garlic and orange dressing can be ussed in salads as well
3. Here no broth is used, but if you wish to add you can add some.

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4 from 6 votes

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Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

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